Caprese Panini #Recipe

I have lived in Florida for years and yet, I had no idea April is Fresh Florida Tomatoes Month. Someone is doing a seriously terrible job about spreading that message! There should be TV spots and banners festooned in supermarkets and farmer’s markets promoting April as Fresh Florida Tomatoes Month.

During this month long campaign, stickers should be placed on each tomato stating slogans that “A little lycopene a day keeps heart disease and cancer away”. After all, why should apples be the only fruit known for keeping doctors and disease away? For as many wonderful health benefits tomatoes offer, it is a fruit that rightfully deserves a month long celebration.

Tomatoes are a great source of antioxidants such as Vitamin C, Vitamin A as well as full of potassium and iron. In the health industry, tomatoes and its lycopene properties are well known to significantly reduce one’s risk of stroke, cancer and heart disease with each serving (10,000 micrograms of lycopene per day according to Harvard Health Publications).

As part of this Fresh Florida Tomatoes Month campaign, along with educating the public of the healing properties of tomatoes, someone should demonstrate the proper way to select a tomato. For example, no matter the variety, tomatoes should be a rich red color, firm with no soft spots and free from damage. Don’t be shy to sniff your pick because the nose knows the best one. It should smell like a tomato fresh picked from the vine.

However, if only unripe tomatoes can be found, store them in a paper bag for a couple of days. Once they’re ripe, store them in a cool place, approximately 55 degrees F. Cut tomatoes should be stored in a properly sealed container for only a few days.

For this Caprese Panini recipe, I selected a few gorgeous, bright red Ugly Ripe Tomatoes. Do not let the name fool you. This variety of tomato has such a bright, rich tomato garden-fresh taste that you can never eat a pretty boring flat tasting tomato again.

Since I don’t own a press to make a restaurant perfect panini, preparing a pressed panini at home took a little creativity and ingenuity.

I used a grill pan as the base to make pretty pressed lines. I placed a cutting board on top of the sandwich as it grilled. For a little extra weight, I placed a heavy stoneware pot on top to complete the poor’s man press. After a few minutes, I flipped the panini and repeated the stacked piled press process.

Heat pan on a low to medium heat. Prepare pan by lightly brushing with olive oil or spray with non-stick cooking spray.

Add 1 slice of Italian bread to pan. Lay approximately two slices of slices mozzarella on top of bread. Place a couple of basil leaves on top of the mozzerella and drizzle with olive oil and balsamic vinegar. Add another slice of bread on top and press sandwich for about 3-4 minutes or until cheese shows signs of melting.

Flip sandwich; grill and press for a few more minutes. The mozzarella cheese should be warmed through and slightly melted.

About Denise

I am a domestic diva raising three beautiful and brilliant children. Before my blissful life as a SAHM, I taught elementary school for 7 years. I also organize a mommy group on Meetup.com, where I have met the most outstanding women and some of my best friends. Four years ago, I discovered a passion for running. I am currently training for my fourth marathon as well as a variety of other races and triathlons. I aspire to become a published children's author someday. Find me on my blog, Twitter and on Facebook.

I love tomatoes on everything. They are so versatile, they are great even by themselves. All they need is a little bit of salt, oil and vinegar and there you go. I love to serve them sliced with balsamic vinegar as our side dish.

This is one of my favorite sandwiches. Nothing takes you right back to Italy than one of these. It reminds me of the street vendors outside the Vatican in Rome. Read more ideas on my post:http://www.thelostapron.com/2013/02/panini.html